For a thin but robustly flavored crepe, buckwheat has no peer. And talk about versatility! As an entrée or a sweet you can enjoy these tender flatbreads for breakfast, lunch or dinner, and they’re great in a packed lunch.
For a savory dish, roll or fold in a filling such as sautéed kale and spinach or ham and mushrooms; for desert simply drizzle with honey or add a sweet filling such as rhubarb and strawberries or caramelized nectarines. If you’re packing crepes for lunch, pack the filling separately and stuff them on the spot.
Makes 12 crepes
1 cup buckwheat flour
1/2 teaspoon sea salt
4 large eggs
1 cup water
Coconut oil or oil of your choice for cooking
In a large bowl, combine the flour and salt. In another bowl, whisk together the eggs and water. Add the wet ingredients to the dry ingredients, mixing until the batter is lump free. Set aside for 15 minutes.
Warm a 7-inch crepe pan over medium heat and brush a tablespoon of oil onto the pan. Give the batter a stir from top to bottom and fill a ¼-cup measuring cup with batter.
Grasp the pan in one hand, and while pouring the batter onto the pan, rotate the pan so that a thin layer of batter covers the surface. Return the pan to the heat. Cook for 1 minute, or until the top is dry, adjusting the heat as necessary. Flip and cook for an additional minute, or until the bottom is just lightly browned. Repeat until all the batter is used, keeping the cooked crepes warm. Serve warm, with a filling of your choice.